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Dining Services

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Dining at St. Stephen's

St. Stephen’s partners with SAGE Dining Services to deliver an exceptional dining experience to our students, faculty and staff. We strive to offer a healthy, nutritionally balanced and enjoyable menu that meets the food palate of our diverse community. Our dietitians and nutritionists take into account food allergies and work to prepare appropriate daily menus. We also pride ourselves on our progressive food sustainability practices.

dining hall Hours

Breakfast
Mon-Fri: 6:15-8:30 a.m.
Saturday: 8-10:15 a.m.
Sunday: 9 a.m.-1 p.m.



Lunch
Middle School: 11 a.m. (Wednesdays 11:25 a.m.)
Grades 9 & 10: 12:20 p.m.
Grades 11 & 12: 1:10 p.m.

 

Dinner (residential community)
Monday: 5:45 p.m. Family Style Dinner
Tuesday-Sunday: 6-7 p.m.

 

Breakfast, lunch and dinner are available to our residential community seven days a week during the school year.

The Dining Experience Includes:

  • Hot and continental breakfast options featuring eggs, bacon and sausage, vast fruit and bread displays, a variety of fresh-made sandwiches and breakfast options, granola, yogurt and juices.

  • The lunch program offers fresh-made entrées, artisan-style sandwiches, homemade soups and dressings, steamed rice, all with the freshest ingredients and dessert.

  • A salad bar with homemade salads, dressings, fresh produce, varied selections of meat and vegetarian proteins.
  • The dinner program includes a hot buffet with the choice of three fresh-made entrées, a build-your-own deli sandwich station with an assortment of breads, a variety of fresh fruit, a full salad bar, baked potatoes, many beverage choices and dessert. 
  • Lunch and dinner include our famous soft serve ice cream machine with fresh cones.
  • SAGE prepares fresh juices daily such as strawberry lemonade, pomegranate green tea, and flavored water.

Composting Program

St. Stephen’s robust composting program is driven by the school's commitment to land stewardship and sustainability. The Green Goblins student environmental club and the director of outdoor education ensure that 100% of food waste from all meals in the dining hall is composted for the campus and reused across our more than 370 acres for landscaping, soil and habitation restoration. Students work as a team each weekday to collect, weigh and deliver the food waste to the campus composting site. The program also serves as a learning tool for multiple Middle and Upper School courses.

Meet the Senior Food Service Director

Chad Nielsen

Learn more about SAGE on their website.